This copycat Auntie Anne’s pretzel recipe creates homemade soft pretzels that are buttery, salty, slightly sweet, and easy to make from scratch. They’re perfect for serving as a snack or party appetizer, and delicious alongside soup or chili!
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If you love homemade bread recipes, don’t miss these farmhouse cinnamon rolls, a crusty loaf of no-knead Dutch oven bread, and this jalapeno cheddar bread, too!
These pretzels are absolutely amazing! They taste exactly like Auntie Anne’s. I followed the recipe exactly, and my kids enjoyed rolling and twisting the pretzels… so did I! We left some plain, had some with butter, and some with cinnamon sugar. They were a perfect treat, and they’re already asking for more!
– Selena
An Easy Recipe for Auntie Anne’s Soft Pretzels
If my oldest son had to pick one favorite food to live on forever, it would definitely be soft pretzels! When he was an infant, his babysitter was an older Mennonite neighbor who used to make homemade soft pretzels with the kids. Gibbs learned to love them at a very young age (before he could even chew most solids!), so it’s no surprise that he still gravitates towards them today.
Not surprisingly, his top pick when we’re out and about are Auntie Anne’s pretzels — you can’t beat an airport or mall classic! That’s why we were so excited when I finally learned how to make a perfect Auntie Anne’s soft pretzel recipe in the comfort of my own home. My boys are now in heaven!
This recipe is a slight adaptation of the homemade soft pretzel recipe that I found in Joanna Gaines’ Magnolia Table cookbook. The pretzels are big, soft, buttery, sweet, and salty — and utterly delicious! They get two giant thumbs-up from my pretzel-loving children, and I know that you’ll love whipping up the easy recipe in your own kitchen as well.
Ingredient Notes and Tips Before You Get Started
- This pretzel dough is quite sweet and tastes very much like Auntie Anne’s recipe. If you prefer a less-sweet dough, reduce the sugar to ¼ cup — or even less, if desired.
- Boiling the unbaked pretzels in a baking soda bath causes them to instantly puff, creating a chewy interior and giving the exterior a head start on forming a crisp crust. The baking soda also produces pretzels with a deep golden brown and cracked appearance. Don’t skip this important step — it only takes a few minutes, but it yields the most delicious homemade pretzels.
- If your pretzels puff up a lot (and look more like garlic knots than pretzels) once baked, squeeze the dough gently as you roll it into a rope. This will eliminate some of the air in the dough, which helps prevent the pretzels from getting quite as round. That said, a puffy, doughy pretzel is absolutely delicious, too!
- I use “pretzel salt,” which I purchase at the local country market near our house. You can also find it online. If you don’t want to buy pretzel salt, you can use coarse sea salt.
How to Make this Homemade Soft Pretzel Recipe
This simple copycat recipe for Auntie Anne’s soft pretzels is easy to make in just a couple of hours. The dough only rises once, and the ingredients are very basic. I bet you already have everything that you need! You’ll find detailed directions in the recipe card below, but here’s the overview:
- Soften the Yeast. Dissolve the yeast in a bowl of warm water and sugar for 10 minutes. It will look nice and foamy!
- Make the Dough. Combine the dough ingredients in a stand mixer and knead with the dough hook for about 5 minutes.
- Let the Dough Rise. Transfer the dough to a greased bowl. Cover and let the dough rest in a warm place until doubled in size, about 1 hour.
- How to Shape Soft Pretzels. To shape the dough into classic big pretzels, start by dividing the dough ball into 12 equal pieces. I use a bench scraper for this task, but a long, sharp knife will also work well. Roll each piece of dough into a rope (about 24 inches long). It’s just like you’re playing with Play-Doh again! Lift the ends of the rope up, then twist. Fold the twisted ends over and gently press down. Ta-da!
- Boil in a Baking Soda Bath. Boil each pretzel for 20-30 seconds in a baking soda bath. This step gives the pretzels their classic flavor, golden brown color, chewy exterior and soft inside.
- Bake Soft Pretzels. Sprinkle the pretzels with salt and then bake in a 425° F oven until golden brown, about 8-10 minutes.
- Brush with Melted Butter. Finally, brush the hot pretzels with plenty of melted butter. This is a crucial step for a classic Auntie Anne’s soft pretzel recipe!
Soft Pretzel Dip
These buttery soft pretzels are absolute perfection on their own — no additional sides necessary! That said, if you’d like to offer some dipping sauces with the warm pretzels, good options include yellow mustard, honey mustard (or this is our favorite store-bought version), beer cheese dip, spinach dip, and hummus.
Preparation and Storage Tips
- Make Ahead: The prepared pretzel dough can be refrigerated for up to 24 hours or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight.
- How to Store: Soft pretzels are best when enjoyed warm — straight from the oven. You can store leftovers in an airtight container at room temperature for up to 2 days or freeze them for up to 1 month, but the pretzels will not stay as chewy on the outside.
- How to Reheat: To reheat a day-old pretzel, microwave for about 15-30 seconds, just until warmed through. For best results, reheat the pretzels in the oven or toaster oven. Preheat the oven to 325°F, wrap the pretzel in foil, and bake for 5 minutes. For a crispier exterior, don’t wrap in foil.
Auntie Anne’s Pretzel Recipe Variations
- Soft Pretzel Bites. Divide the dough into 12 equal pieces (as described in the recipe), roll each piece into a rope shape, and then cut the rope into individual bite-size pieces. Proceed with the recipe instructions for the baking soda bath and baking.
- Cinnamon Sugar Soft Pretzels. Omit the coarse salt. Bake the pretzels as instructed, brush with melted butter, and then sprinkle with cinnamon sugar.
- Seasoning. Sprinkle the pretzels with other seasoning blends (besides the salt). For instance, try everything bagel seasoning, Cajun seasoning, or ranch seasoning.
- Add Cheese. Sprinkle the tops of the pretzels with grated Parmesan or cheddar cheeses before baking.
This recipe was a winner!! The pretzels tasted SO good, perfect texture and the recipe wasn’t as complicated as I thought it would be. Well worth the time and effort.
– Lena
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Auntie Anne’s Soft Pretzels
Ingredients
- 2 (0.25-ounce) packages active dry yeast (about 1 ½ tablespoons total)
- ½ cup plus 1 teaspoon sugar
- 1 ¾ cups warm water (about 100-110°F)
- 5 cups all-purpose flour, plus more for rolling
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil, plus more for greasing the bowl
- 9 cups water
- ½ cup baking soda
- Coarse salt or pretzel salt, to taste
- ¼ cup melted butter
Instructions
- Activate the yeast. Combine the yeast, 1 teaspoon of the sugar, and the warm water in a small bowl. Let rest for 10 minutes to activate the yeast. It should look foamy.
- Make the dough. In a stand mixer fitted with the dough hook, whisk together the flour, the remaining ½ cup of sugar, and the kosher salt. Add the oil and the yeast mixture. Mix on medium-low speed for about 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
- Let the dough rise. Transfer the dough to a greased bowl and turn to coat all sides. Cover and let rest in a warm place until doubled in size, about 1 hour.
- Prepare for shaping. Near the end of the rising time, preheat the oven to 425°F. Line two baking sheets with parchment paper. Bring the 9 cups of water and baking soda to a boil on the stovetop, stirring to dissolve the baking soda.
- Shape the pretzels. Punch down the dough to release the air. Turn onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope about 22-24 inches long. Twist each rope into a traditional pretzel shape by lifting both ends, twisting once, then folding the twisted section down and pressing the ends onto the bottom curve.
- Boil in the baking soda bath. Drop 1-2 pretzels at a time into the boiling water for 20-30 seconds. Do not boil longer than 30 seconds, or the pretzels may have an unpleasant metallic taste. Use a slotted spatula to lift each pretzel out, shake off excess water, and place on the prepared baking sheet. Sprinkle immediately with coarse salt while still wet. Arrange 6 pretzels on each pan.
- Bake. Bake at 425°F until golden brown, about 8-10 minutes.
- Brush with butter. Brush the warm pretzels generously with melted butter and serve immediately.
Notes
- For less-sweet pretzels: Reduce the sugar to ¼ cup or less if you prefer a more traditional, less-sweet dough.
- No stand mixer? Stir ingredients together with a wooden spoon, then knead by hand on a floured surface for 8-10 minutes until smooth.
- Dough too sticky? Add flour one tablespoon at a time until the dough is smooth and slightly tacky but not sticking to your hands.
- Why the baking soda bath matters: This step creates the signature pretzel flavor, deep golden color, and chewy exterior. Don’t skip it!
- Getting salt to stick: Sprinkle coarse salt on immediately after the baking soda bath, while the pretzels are still wet.
- For pretzel bites: Cut the ropes into bite-size pieces instead of shaping into pretzels. Bake for 6-8 minutes, watching closely.
- Make ahead: Refrigerate the dough for up to 24 hours or freeze for up to 3 months. Thaw frozen dough overnight in the refrigerator.
- Storage: Store at room temperature in an airtight container for up to 2 days, or freeze for up to 1 month.
- Reheating: Microwave 15-30 seconds, or wrap in foil and bake at 325°F for 5 minutes. Skip the foil for a crispier exterior.
- Recipe source: Comes from Joanna Gaines’ cookbook, Magnolia Table.
Nutrition
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Originally published in December 2020, this recipe was updated in January 2025.
These pretzels are absolutely amazing! They taste exactly like Auntie Anne’s. I followed the recipe exactly, and my kids enjoyed rolling and twisting the pretzels… so did I! We left some plain, had some with butter, and some with cinnamon sugar. They were a perfect treat, and they’re already asking for more!
Yay! I’m so glad that you loved them, Selena. Definitely a favorite around here, too. 🙂 Thanks for your note!
This recipe was a winner!! The pretzels tasted SO good, perfect texture and the recipe wasn’t as complicated as I thought it would be. Well worth the time and effort.
Thank you, Lena. I’m so glad that you liked them!
I made little nuggets instead and was not prepared for the amount of pretzels I had… however they were amazing. I didn’t get the color right but they tasted so good
It does make quite a few bites! We’re glad you enjoyed the recipe!
What color did the pretzels turn out? Just a little lighter?
Best recipe ever… Thank you!
Thanks, Konstantina! I’m so glad that you love them!
How much baking soda should be used in boiling water?
Hi, Peggy! There’s a full recipe card at the bottom of the post that includes the measurements and detailed directions. You’ll need 1/2 cup of baking soda for the 9 cups of water. Hope you love them!
Just made these for a friend’s birthday and they turned out perfect! Thank you for sharing the recipe.
These are soft and warm and buttery and salty. Just can’t get enough.
Oh, good! I’m so glad that you enjoyed them, Kayla. Thanks for taking the time to let me know. We love them around here, too!
Why is the dough not rising?
Hi, Louisa! It’s hard for me to know, since there are a number of reasons that dough might not rise. For instance, is your yeast fresh? Was the liquid the proper temperature (not too cool, or it won’t activate the yeast; not too hot, or it will kill the yeast)? Is your kitchen warm enough for proper proofing, and not too cold? Those are some of the most common issues.
I just made these tonight and they came out great. We put cheese inside and rolled them up. I don’t have a mixer so my husband kneedee the dough 🙂 thank you for the recipe!
Thank you, Kate! I’m so glad that you liked them. Your husband got an arm workout! 🙂
Can I make the pretzels up to the point of baking them? Then freeze the, thaw them and bake them later?
Hi, Pam! If you want to prep ahead, I would make the dough in advance and freeze it (or refrigerate for 24 hours). You could probably even shape the pretzels, freeze on a tray, and then wrap tightly. Thaw at room temperature for the second rise. Then boil in the baking soda bath right before baking. I wouldn’t freeze them after you’ve started cooking them in the baking soda bath, though. Hope that helps, and enjoy!
Thank you for this delicious recipe and for all the extra tips! Definitely going to freeze the rest of my dough for another day of treats.
That’s great, Lynn!
Thanks so much. I was going to make them for Super Bowl but didn’t need a whole batch that day, so I thought I’d freeze the rest.
Made the pretzel tasted great looked beautiful . The problem I had was they stuck to the parchment paper. Should it be greased?
Hi! I haven’t had that issue before, but you can certainly grease the paper if it helps. Glad they tasted good!
Taste great but not sure why the bottom is sticking to the parchment paper?
Hi Blanca,
We’re glad you enjoyed them! We haven’t had that problem but recommend spritzing the parchment paper with a bit of oil next time.
Mine also stuck so badly that I don’t think I can serve them at a party. I never use parchment and should’ve gone with my gut.
These pretzels were ok. I followed this recipe to the exact step by step and don’t think they taste anything like Auntie Anne’s. They were just ok. I baked for 8 minutes and as my timer was about to go off my smoke detectors also went off. The bottoms of the pretzels were pretty dark (I used middle rack). Next time I’d opt for a lower temp perhaps. Overall not super impressed.
I made these for my family today and everyone loved them. I went back to the kitchen and made another batch. thank you for sharing this recipe.
Oh, good! I’m so happy to hear that! Thanks, Collette!
I made these and they taste amazing! However they stuck to the parchment and I had to peel off the crusty bottoms.
I’m glad that you liked them, Mary! Not sure why they stuck to the parchment— I haven’t had that issue before. Maybe you can spritz it with nonstick spray next time?
Very easy to follow and the my husband and Grandkids devoured them
Awesome! Thanks, Michelle!
First attempt at homemade pretzels, and these are amazing. Thank you so much for sharing this gift of awesome with the world. I added some margarine to the egg wash and less water.
Yay! I’m so glad that they were a hit, Jessica!
Soooo good!
Thank you so much, Mary Kate!
These pretzels were so freaking good!!
Everyone loved them!
Yay! Thanks, Natalie!
They came out really sweet and dense any idea why?
Hi Amelia,
We’re sorry to hear these didn’t turn out quite right for you. There could be several reasons. For the best results, we recommend measuring your ingredients with a food scale. Also, you’ll want to make sure the dough is proofed adequately. It should be soft and pillowy before boiling. It’s also important to use a flour that is low in protein like all-purpose flour or bread flour. Hope this helps!
If I were to freeze the prepared dough, do I do it before or after the baking soda bath?
Hi Emily! f you want to prep ahead, I would make the dough in advance and freeze it (or refrigerate for 24 hours). You could probably even shape the pretzels, freeze on a tray, and then wrap tightly. Thaw at room temperature for the second rise. Then boil in the baking soda bath right before baking. I wouldn’t freeze them after you’ve started cooking them in the baking soda bath, though. Hope that helps!
These are great! My 8y old son helped me roll them while i boiled them… they have bagel texture (chewy but soft) we like it! Hummous as dip was a pleasant surprise!
Thanks, Vika!
I thought it called for too much sugar but DANG! Bang! These are soo delicious! Keeper recipe and have inspired me to host an Octoberfest Party!! Thanks for sharing!
Carla
We’re so happy to hear this, Carla! Thanks for trying them out, and have a great time with at your party!
This recipe was amazing! Tasted just like ‘Auntie Anne’s (if not better)! We made the full pretzels and bite sized one too!
Wonderful! Thanks, Becky!
Amazing! I made 12 as the recipe says but my kids ate so many there’s only 2 left.
We’re so glad they were a hit! Thank you for trying them out, Rebecca.
I used 3 kinds of leftover flour (cake, bread, all-purpose) and put it together mostly so my son could play with the dough. I figured I’d boil and bake some to see if it would turn out… and oh my goodness! The texture… the flavor… the golden majesty of baked goodness… it was pretzel perfection. Thank you for this delicious surprise to my day.
We’re so glad you enjoyed it, Kaci!